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Yes you are right..........We live in an area where the soils are sandy and I have no problems..............

But if they are the red type, just crush them and at to your container. They need to ferment on the skins so that they will get to color from the skins. I ferment all my muscadines on the skins even the white ones. I add red rouge powder to the red ones to extract more color. The pH on all...

Sounds like a winner..................

That sounds great...................

Welcome...........................

I did at first but now I know about how much muscadine syrup to add to get the sweetness I like. Usually about 1 and half cups per gallon or maybe a little less. Usually about 3 cups to a 3 gallon container. Just play with it and see what you like. But remember to take 2 cups of the dry...

That's what I figured...................................

Sounds good to me......................

Thanks for your reply.....................

I start at 1.090 and go to dry. Then take some of the dry wine and mix with sugar and make a sweetener that I use to back sweeten the wine with to about 1.030.

What kind of recipe do you use for honeysuckle wine?????

What was the pH and TA of the juice. That could be your problems.

Welcome from Alabama...............

I use Noble, Carlos and Ison as the main ones for wines. But I have others varieties that I also make wine from that are the eating kind, but I don't cull any of them.

I make muscadine wine every fall almost entirely. I have a wooden crusher I bought for about 150 dollars and I use it to crush my Muscadines. I crush them over a 6 gallon ferment bucket and add Pot. Meta and pectic enzyme to the bucket. Then the next day I do several tests including Sugar, pH...

I use them also..............like them............

I have about 80 vines down here in Alabama and the best ones for wine is Carlos and Noble. I have some of the eating kind too, but I make wine out of those also. Not quite as good, but pretty darn good, I go for sweet wine anyway so the sugar content don't bother me.

I agree with JoP...............................

Welcome.....................

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